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RECIPE: Hiyashi Chuka Ramen

HIYASHI CHUKA RAMEN

Noodles in soup are great in winter as they are a perfect food to warm you up when you are cold. But what if you fancy noodles in the summer when you need something light and cool? Well, this is where Hiyashi Chuka Ramen comes in! This dish is made from chilled ramen noodles with a colourful decoration of shredded toppings such as egg, ham, cucumber and ginger, all served in a tasty Japanese soy or sesame sauce.

This dish is really simple to make and because there are so many different toppings you can use, it can be a very flexible dish which is suitable for everyone! Read on for Japan Centre‘s Hiyashi Chuka Chilled Ramen recipe.

INGREDIENTS

HOW TO PREPARE

1. Prepare your ramen noodles according to the directions on the packet. This usually requires you to cook the ramen for about 4 minutes depending on the noodle manufacturer, so cook them until they reach your preferred texture.

2. Once the noodles have cooked, drain them in a sieve immediately and rinse them under cold water a few times before putting them aside briefly.

3. When you have finished with the noodles, you can prepare your other items. Firstly cook an omelette and slice into very thin strips. Slice your other ingredients, the cucumber, ginger, ham or cooked pork also into thin strips.

4. After slicing all the ingredients, take the noodles out of the fridge and arrange them on a plate. Place the toppings on top of the noodles so that they are all pointing upwards in a similar fashion to the photograph above. Finally you can pour the dressing over the noodles and they are ready to go.

5. Serve immediately with a little karashi Japanese mustard and enjoy the cool taste of these noodles, even on the hottest days!

OTHER TIPS AND INFORMATION

– Like many Japanese dishes, Hiyashi Chuka Ramen can be very flexible with the ingredients you use. The ingredients we listed above are traditional, but you can also use items like tomato, cooked prawn, carrot, crab stick, spring onion, avocado, bean sprouts or nori seaweed. Just slice any of these ingredients into thin strips and use as above.

– The colder all your ingredients are, the more you can appreciate this dish in hot weather. You can store all the cooked and prepared ingredients in the fridge until lunch time and then you just need to put them on a dish to serve when you are ready.

2Comments

Wow, great recipe! Excellent results at home when I made it. I just replaced the ham by some Spanish iberico de bellota ham, also called black hoof or patanegra for an improved and more refine taste. Definitely one recipe to keep on my cooking book.